This recipe takes my Double chocolate raspberry brownie recipe up a level.
It consists of two raspberry brownie layers sandwiched around a dark cherry buttercream layer.
As with the original recipe, rather than white chocolate chunks you can also use a knife to turn a Milkybar bar into flakes.
Because the presentation is that of a cake, you don't necessarily need to use square tins for this, the only requirement is that both tins be the same size shape (if you've only got one tin, you can make one layer at a time, but it'll take longer).
Can be served on it's own, or with cream
Prep | Cooking | Total |
---|---|---|
30 mins | 30 mins | 60 mins |
Making the buttercream: 1. Put 140g of butter into a large bowl 2. Beat it until it's soft 3. Add half of the icing sugar and beat until the mixture's smooth 4. Add the remaining icing sugar 5. Add the dark cherry jam 6. Beat the mixture until creamy and smooth
Putting together: 1. Retrieve the brownie slices 2. Smear the top of one with the buttercream mixture 3. Sandwich the other brownie on top 4. Use any remaining buttercream to decorate the top 5. Keep in the fridge until ready to serve